Food

Mexican Home Cooking Recipes

April 29, 2011

Gorditas, elote, potato tacos, and all of the recipes from "Mexico Feeds Me", an exploration of the cuisine of Zacatecas, Mexico.

Arroz a la Mexicana — This vibrant rice is served with virtually every meal in Zacatecas.Todd Coleman

Pork in Red Chile Sauce (Asado de Bodas) — This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.Todd Coleman

Elote The herb epazote added to the boiling water lends a floral flavor to this corn. See the recipe for Elote » Back to Mexico Feeds Me »Todd Coleman

Enchilads — These enchiladas aren't baked; they're simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away.Todd Coleman

Frijoles de la Olla (Stewed Beans With Pico de Gallo) — Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.Todd Coleman

Gorditas de Huevos — These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack.Todd Coleman

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas) — Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.Todd Coleman

Squash Blossom Sauté (Guiso de Flor de Calabaza) — Squash blossoms bring color and a light texture to this fresh vegetable stew. It's great served with warm corn tortillas.Todd Coleman

Mole Verde Zacatecano — Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.Todd Coleman

Papas en Chile Rojo Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast. See the recipe for Papas en Chile Rojo » Back to Mexico Feeds Me »Todd Coleman

Fava Bean Soup (Sopa de Habas) — The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot.Todd Coleman

Tacos de Papa — These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy.Todd Coleman

Pastel de Tres Leches con Coco This velvety cake is drenched in coconut milk and topped with poached peaches. See the recipe for Pastel de Tres Leches con Coco » Back to Mexico Feeds Me »Todd Coleman

Latest

Switch Things Up with These 3 Alternative Wine Glasses

The 2019 Big Budget Gift Guide

The Green Gold of Austria

Three Ways to Sip Stemless

Styrian Scrambled Eggs with Pumpkin Seeds and Oil (Steirische Kernöl Eierspeise)

The New Jersey Chef Who’s Documenting the Hong Kong Protests—and Making the City’s Best Italian Food

It’s Not Fusion, It’s Mestizaje

Pumpkin Seed Brittle

The 2019 SAVEUR Stocking Stuffers Gift Guide